1. Wash the chicken breasts and put them in a pot of cold water, add sliced ginger and green onions, turn to a low heat and cook for 20 minutes, turn off the heat and soak until cool and take out, drain
2. Soak dried pepper in warm water for 2 hours
3. Cut the green onion into filaments, and tear the chicken into filaments
4. Wash the mung bean sprouts, remove the roots, and blanch them in a pot of boiling water
5. Remove the controlled dry water and place it under the plate
6. After soaking the dried pepper, pick up and drain the water, and crush the chives into fine powder
7. The crushed fines are made into a paste with the broth, then add salt, chicken powder, sesame oil, pour the chicken shreds and green onion shreds, mix well, and cover the mung bean sprouts
Tips:1. After the chicken breast is cooked, soak it without removing the lid until the soup is cold. This will make the chicken breast taste juicy and not feel very chaotic;
2. If you use a knife to chop the pepper and sesame paste, you need to chop it until there is no grain.
